• Preheat oven to 350F.
• Combine 1 Tbs cocoa and 1 Tbs corn starch. Stir into hot fudge. Set asid
• On a parchment lined baking sheet, place one, round, 9' pie dough crust that is room temperature.
• Work 1 Tbs cocoa into pie crust until it's uniform. Repeat with second pie crust.
• Put fudge filling on one pie crust, leaving a 1" circle perimeter that doesn't have any filling.
• Place second pie crust directly on top of first. Press the edges together. Crimp edges using a fork.
• Bake for 20-25 minutes until golden brown. Check after 10 minutes to see if you need to rotate your baking sheet for even browning.
• Cool for 1 hour before frosting and cutting.

Cocoa Glaze

• Combine ½ cup powdered sugar, 1 Tbs. cocoa, and 2 Tbs. water. Mix until fluid, but glaze should not be runny. Pour over top pie crust. Top with white sprinkles. Allow to set up before cutting.
• Cut and enjoy!